Ricotta and mozzarella make a delicious cheesy base for spinach and sun-dried tomatoes in this baked casserole-type dish. We love it as a side dish alongside a simple piece of fish for dinner, or serve it as a spread with keto crackers for an easy snack or appetizer.
Preheat the oven to 400°F (205°C).
In a bowl, mix together the ricotta cheese, 2/3 of the mozzarella, spinach, sun-dried tomatoes, basil, and garlic.
Add nutmeg and season with salt and pepper. Adjust the seasoning to your taste.
Transfer the mixture into an oven-safe dish or ramekin. Top with the remaining mozzarella cheese.
Bake in the oven for about 15 minutes or until the cheese on top is slightly browned. Enjoy!
2 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
